Nasturtium Pesto: A Wild, Floral Twist on a Classic
The sunshine is finally here (Tasmania), and with it comes the joy of fresh, vibrant greens. Today I want to share one of my absolute favourites from the garden, nasturtium pesto. It’s bright, peppery, and just a little bit wild, perfect for turning a simple meal into something special.
Why Nasturtiums? Nasturtiums aren’t just pretty flowers; they’re edible, fragrant, and full of life. Their peppery kick makes them perfect for pesto, giving it a subtle bite that pairs beautifully with potatoes, pasta, or even just a smear on toast. Plus, using the flowers and leaves is a playful way to connect kids (or yourself!) with the garden and the seasons.
Ingredients (makes a small jar)
47 g nasturtium flowers
A small handful of nasturtium leaves or baby kale
1 small garlic clove
¼ cup nuts or seeds (cashews, almonds, or pepitas)
¼ cup grated Parmesan or nutritional yeast
Zest of ½ lemon
1–2 tbsp lemon juice
¼–⅓ cup olive oil
Pinch of salt
Optional: tiny squeeze of honey if you want a touch of sweetness
Method
Roughly chop the flowers and leaves.
Add them to a blender or food processor with garlic, nuts/seeds, Parmesan, lemon zest, and juice.
Pulse while slowly drizzling in olive oil until smooth but still a little textured.
Taste and adjust, more lemon for brightness, more oil if it’s thick, tiny honey if needed.
Serving Ideas
Spoon over warm baked potatoes.
Swirl into rice or grains for a burst of flavour.
Spread on sourdough toast with a soft-boiled egg.
Dollop over roasted veggies or mushrooms.
Mix with pasta for a light, floral twist.
Why You’ll Love It
Nasturtium pesto isn’t just about flavour, it’s about joy in the kitchen, using what’s growing around you, and giving yourself a little creative freedom. It’s perfect for weekend cooking experiments or simple weeknight magic.
Give it a try, and let your food feel a little wilder.
x Cherrie